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Tag Archives: Bulgogi

Before I knew this cuisine, I had only ever used sesame oil by the teaspoon, a means of adding slight pungency to a Malaysian saté or Indian curry.

In Korea, sesame oil is used more like a soya sauce or vinegar, adding a good amount to cover the meat, more than I’ve used before.

At our shop we have three Korean pharmacy students – much respected for their ability to understand both Korean and English. I am constantly reminded of the limitations of my Korean, and each day marvel at these students’ command of English.
So – in that spirit – I asked one of the students 용인 to translate the Hangul on the side of a 1L jerry can of Sesame Oil (pictured) – to find out exactly what makes the preferred Korean brand so unique.

Sesame oil in a 1L jerry can.
Jerry was the name the Germans used for British soldiers in WW2 – they always carried these handy square metal cans.

Beksul – since 1953

1. It tastes aromatic because we use 100% sesame oil.

2. We use the rapid freezer method which is applied by special permission– so the aromatic taste is fresh.

3. We cleanse the sesame seeds with pure water, roast them and squeeze them
to create a certain aromatic taste. That’s why it tastes so good.